When The Meat Hook left the back of The Brooklyn Kitchen earlier this year, the owners, Harry Rosenblum and Taylor Erkkinen, decided on a little redesign to fill up the vacated space. They moved a few shelves around, installed a new butcher counter and along with it, a custom-made fish counter. As long-term area residents—The Brooklyn Kitchen itself developed out of a lack of kitchen supply stores in Greenpoint/Williamsburg—they remember the days of illicit sidewalk fishmongers and know that, besides Greenpoint Fish & Lobster, there are now no places to get local, sustainable fish while also supporting a local business. Now, The Brooklyn Kitchen thoroughly succeeds in its goal of being a one-stop-shop for all your kitchen needs.
Seared Scallops over Kohlrabi, Carrots, and Tangerine Lace
4 medium kohlrabi, julienned on mandoline
2 cups kohlrabi greens, chiffonade
4 medium carrots, julienned on mandoline
Coarse sea salt and freshly ground black pepper
⅓ cup ponzu (we suggest Yamaki Organic Yuzu Ponzu)
3-4 tbsp grapeseed oil
16 sea scallops, abductor muscle removed and gently pat dry with a paper towel
Drizzle of good-quality olive oil
1 cup tangerine lace lettuce
1. Combine the kohlrabi, greens and carrots in a medium mixing bowl and season with a pinch of salt and pepper. Toss with yuzu ponzu, taste and adjust seasoning, and let sit while you cook the scallops.
2. Place a stainless steel skillet over medium-high heat and add a thin layer of grapeseed oil. When the oil is hot and shimmering, season the scallops with kosher salt and add to the pan (be sure not to overcrowd the pan; cook scallops in two batches if necessary); add the scallops in a clockwise order to be able to flip them in the same order in which they were added. Cook undisturbed until golden on one side, about 1-1½ minutes, then gently flip with a fish or mini offset spatula and let cook for another 30-60 seconds until a paring knife inserted into the scallops comes out warm. Remove to a paper towel-lined plate to blot.
3. Plate the salad and top with the seared scallops. Drizzle with olive oil and garnish with the tangerine lace. Enjoy!
The Brooklyn Kitchen is located at 100 Frost Street. They are open Monday to Saturday, 10am – 8pm; Sunday, 11am – 7pm.